So-So Huevos and Fabulous French Toast at SOL Mexican Cocina
|SOL's fancy quesadilla|
Recipes for chilaquiles are as varied as the cooks who make them. Some are layered and baked like lasagna, others look more like a slapdash throw-together of corn chips, chile sauce and cheese (a quick hangover cure for a hungover cook). So I'm always open-minded about the preparation. SOL's version has all the right components and then some -- including medium-spicy tomatillo sauce, queso fresco, eggs, cotija chese, crema and onions -- but it's a bit too dry for me ($11.75). More sauce, please, and do we really need a bowl the size of a bird bath?
There's nothing memorable -- or even likeable -- about Huevos Mexicanos al Gusto either, a dish that promises so much more than it delivers: eggs scrambled with nopales, onion, roasted chiles and cheese, served with black beans, pico de gallo and warm tortillas. We tacked on serviceable chorizo, which brought the price to $12.50. Que lastima! No me gusto.
Buchanan Huevos Mexicanos al Gusto
One thing we all noticed: terrible eggs. So tasteless we thought they might be poured from a carton but our waitress insisted they were "farm-fresh." What an annoying and utterly pointless phrase that's become!